Robert Thompson's gorgeous vanilla panna cotta recipe ringed with fresh strawberries makes a tremendous summer's day dessert. Robert Thompson acknowledges panna cotta's Italian descent by serving the dish with Grappa, an Italian spirit made from grapes. Grappa is strong stuff, so use sparingly!
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Start be splitting the vanilla pods and scarping out the seeds. Add the pods and seeds to the saucepan with the milk and cream and bring to the boil. Reduce to a gentle simmer and cook until the mixture thickens to the consistency of thin natural yoghurt, this will take about 20 minutes
150ml of milk
600ml of double cream
3 vanilla pods
60g of caster sugar
Remove from the heat and leave to infuse for 5 minutes before adding the drained, soaked gelatine and sugar
2 gelatine leaves
Whisk to dissolbe and allow to cool. Strain the colle mixture through a fine chinoise and add a dash of Grappa to taste
30ml of grappa
Chill the mix until almost starting to set before pouring into 6 ramekins. Transfer to the refrigerator and leave until fully set
To serve, quickly dip the outside of the moulds in hot water and turn out the panna cottas onto plates. Garnish with the strawberries, mint leaves and a little drizzle of Grappa
1 punnet of strawberries
16 handfuls of mint leaves
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